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In a medium bowl, combine the shrimp with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss to coat the shrimp evenly.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes, stirring occasionally, until pink and cooked through. Be careful not to overcook.

While the shrimp is cooking, prepare the avocado salsa. In a separate bowl, gently combine the diced avocado, diced tomato, finely diced red onion, minced jalapeno (if using), chopped cilantro, lime juice, and salt. Stir carefully to avoid mashing the avocado too much.

Warm the corn tortillas according to package directions. This can be done in a dry skillet, microwave, or oven.

Assemble the tacos. Spoon the cooked shrimp into the warmed tortillas. Top generously with the avocado salsa. Garnish with crumbled cotija cheese and a drizzle of sour cream, if desired.


In a medium bowl, combine the shrimp with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss to coat the shrimp evenly.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes, stirring occasionally, until pink and cooked through. Be careful not to overcook.

While the shrimp is cooking, prepare the avocado salsa. In a separate bowl, gently combine the diced avocado, diced tomato, finely diced red onion, minced jalapeno (if using), chopped cilantro, lime juice, and salt. Stir carefully to avoid mashing the avocado too much.

Warm the corn tortillas according to package directions. This can be done in a dry skillet, microwave, or oven.

Assemble the tacos. Spoon the cooked shrimp into the warmed tortillas. Top generously with the avocado salsa. Garnish with crumbled cotija cheese and a drizzle of sour cream, if desired.
